Fluffy Banana Pancakes

Get ready for the most incredible weekend breakfast upgrade! These banana pancakes are ridiculously fluffy, perfectly sweet, and absolutely loaded with real banana flavor in every bite. Trust me, your kitchen is about to smell amazing.

What makes these pancakes special? It’s all about the perfect ratio of mashed ripe bananas to flour, plus a generous helping of cinnamon that makes each stack taste like a warm hug. They’re crispy on the outside, cloud-soft inside, and practically melt in your mouth.

Ingredients

Dry Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon aluminum-free baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Wet Ingredients:

• ¾ cup mashed ripe banana (about 1½ large)
• 1 large egg
• ¾ cup milk

For Serving:

• Banana slices
• Maple syrup

Steps

1. Start by whisking together 1 cup flour, 1 tablespoon baking powder, ½ teaspoon cinnamon, and ¼ teaspoon salt in a medium bowl. Pro tip: Use aluminum-free baking powder to avoid any metallic taste. The mixture should be well combined with no visible clumps.
2. In a separate large bowl, thoroughly beat the mashed banana and egg until smooth and well blended. You want the banana completely mashed – any chunks will create dense spots in your pancakes. Whisk in the milk until the mixture is uniform. Fold in the dry ingredients just until combined – the batter should be slightly lumpy. Don’t overmix or your pancakes won’t be fluffy!
3. Heat a large nonstick pan over medium heat. When a drop of water sizzles and evaporates quickly, your pan is ready. Spray lightly with nonstick cooking spray – too much will make the pancakes greasy.
4. Using a ⅓-cup measure, pour 3-4 circles of batter into the pan, leaving space between each. Look for bubbles forming on the surface (about 2-3 minutes) and edges starting to look slightly dry before flipping. The bottom should be golden brown.
5. Flip carefully and cook the other side for 1-2 minutes until risen and cooked through. The center should spring back when lightly pressed. This recipe makes 8 perfect pancakes.
6. Serve immediately while hot, topped with fresh banana slices and warm maple syrup. The pancakes should be light and fluffy with a tender, moist interior.

Smart Swaps

• Use whole wheat flour for 50% of the all-purpose flour to add fiber
• Substitute almond milk for regular milk (1:1 ratio)
• Try coconut oil spray instead of regular cooking spray for subtle tropical flavor

Make It Diabetes-Friendly

• Replace regular flour with almond flour (1:1 ratio) – reduces carbs by 60%
• Use unsweetened almond milk to cut 12g carbs per cup
• Top with fresh berries instead of maple syrup (saves 52g carbs per ¼ cup)
• Portion size: Stick to 2 pancakes (24g net carbs) paired with protein

Pro Tips

• Use VERY ripe bananas (lots of brown spots) for maximum sweetness
• Let batter rest 5 minutes before cooking for fluffier results
• Keep finished pancakes warm in a 200°F oven while cooking remaining batches
• Freeze extras between wax paper sheets for quick weekday breakfasts